Chewy Pumpkin Snickerdoodle Cookies

why make this recipe

Chewy Pumpkin Snickerdoodle Cookies are a delightful twist on a classic treat. The combination of warm pumpkin spice, brown butter, and a soft, chewy texture makes these cookies irresistible. They are perfect for fall gatherings, holiday parties, or simply enjoying with a cup of tea or coffee. This recipe not only brings the festive flavors of pumpkin into your kitchen but also delivers a comforting and satisfying cookie that everyone will love.

how to make Chewy Pumpkin Snickerdoodle Cookies

Ingredients:

1 cup unsalted butter
2/3 cup Libby’s Pumpkin Puree (room temperature)
1/2 cup granulated sugar
1/2 cup + 2 tablespoons dark brown sugar (packed)
2 large egg yolks (room temperature)
2 teaspoons vanilla extract
1 2/3 cup + 1 tablespoon all-purpose flour (see notes for measuring)
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/3 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)

Directions:

Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside.
Brown the butter over medium heat in a large stainless steel pan. It’s normal for it to foam and crackle. Stir occasionally to prevent burning. When it has a nutty smell and brown bits form at the bottom, remove it from the heat.
You should have just under 1 cup of browned butter (184 grams). Pour it into a glass measuring cup and chill it in the fridge, stirring every 20 minutes, for 45-60 minutes until it cools to 70-75°F. The butter must be cool but still liquid.
On a plate, spread the pumpkin puree. Use paper towels to soak up excess liquid. Afterward, the pumpkin should feel dry and measure roughly 1/3 cup (68-75 grams).
Once the butter is cool, whisk in the brown sugar and granulated sugar for about 1 minute until it looks like wet sand.
Whisk in the egg yolks, vanilla, and dried pumpkin puree until mixed.
Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes. If it’s still soft, chill longer.
In a small bowl, mix the sugar and cinnamon for rolling. Scoop the dough into 3 tbsp-sized balls and roll them in the cinnamon-sugar mixture. Place on the baking sheet, spaced 2-3 inches apart.
Bake the cookies one tray at a time for 10-12 minutes until the edges are golden and the middle is slightly puffy. Let them cool completely on a wire rack before enjoying!
Store leftovers in an airtight container at room temperature for 2-3 days. If freezing dough balls, let them come to room temperature before baking!

how to serve Chewy Pumpkin Snickerdoodle Cookies

These cookies are best enjoyed warm or at room temperature. You can pair them with a glass of milk, a cup of hot chocolate, or your favorite fall beverage. For a special touch, serve them with a scoop of vanilla ice cream or whipped cream for an indulgent dessert.

how to store Chewy Pumpkin Snickerdoodle Cookies

Store these cookies in an airtight container to keep them fresh. They will stay good at room temperature for 2-3 days. If you want to keep them longer, you can freeze the cookie dough balls before baking. Just make sure to let them sit at room temperature before baking later.

tips to make Chewy Pumpkin Snickerdoodle Cookies

Make sure to brown the butter carefully, as it adds a rich flavor to the cookies.
Use room temperature ingredients for better mixing.
Chill the dough if it’s too soft; this helps the cookies maintain their shape while baking.
Feel free to add nuts or chocolate chips for a different twist!

variation

You can substitute the pumpkin puree with applesauce for a different flavor, or try adding white chocolate chips or pecans to the cookie dough for added texture and taste.